Tangy Passionfruit Curd Tart (Print)

Tangy passionfruit curd nestled in a crisp, buttery phyllo crust topped with whipped cream and fresh mint.

# Components:

→ Phyllo Crust

01 - 8 sheets phyllo pastry
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Passionfruit Curd

04 - 4 fl oz passionfruit pulp, fresh or strained from approximately 8 passionfruits
05 - 3.5 oz granulated sugar
06 - 3 large eggs
07 - 3.2 oz unsalted butter, cubed
08 - 1 tbsp fresh lemon juice
09 - Pinch of salt

→ Topping

10 - 8 fl oz heavy whipping cream, chilled
11 - 2 tbsp powdered sugar
12 - 1 tsp vanilla extract
13 - Fresh mint leaves for garnish
14 - Extra passionfruit pulp for garnish, optional

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base and set aside.
02 - Lay one sheet of phyllo in the pan, allowing edges to overhang generously. Brush with melted butter and sprinkle lightly with granulated sugar. Repeat with remaining sheets, rotating each slightly for even coverage, brushing each layer with butter and sugar.
03 - Trim or fold overhanging phyllo edges to create an even border around the pan perimeter.
04 - Place parchment paper over the phyllo and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment. Continue baking for 8 to 10 minutes more until golden brown and crisp. Cool completely.
05 - In a heatproof bowl, whisk together passionfruit pulp, granulated sugar, eggs, lemon juice, and salt. Place bowl over a saucepan of gently simmering water, creating a double boiler setup. Stir constantly for 8 to 10 minutes until mixture thickens noticeably.
06 - Remove from heat. Whisk in butter cubes a few at a time, stirring until smooth and glossy. Allow curd to cool slightly, then pour into the cooled phyllo crust.
07 - Refrigerate tart for at least 2 hours until curd is completely set and chilled.
08 - Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Slice tart with a sharp serrated knife. Top each slice with whipped cream, fresh mint leaves, and a spoonful of passionfruit pulp if desired.

# Expert Advice:

01 -
  • The phyllo crust stays impossibly crisp even after hours in the fridge, a textural miracle that feels almost too good to be true.
  • Passionfruit curd is tangy enough to make you pause mid-bite, then sweet enough to keep you coming back for another forkful.
  • The whole thing comes together in under an hour of actual hands-on time, yet tastes like you spent the entire afternoon in the kitchen.
02 -
  • The moment your curd starts to thicken over the double boiler, it will do so suddenly; stop heating the second it coats the back of a spoon or you'll scramble the eggs and end up with grainy disappointment.
  • Phyllo truly does dry out within minutes of being exposed to air, so work quickly once you open the package and keep unused sheets covered with a damp towel.
  • Serrated knives are your friend when slicing this tart; a smooth blade will drag through the phyllo and turn it into crumbles, while a serrated one cuts cleanly through all the layers.
03 -
  • Make the curd a day ahead and store it covered in the refrigerator; the flavor actually improves as it sits, and you'll have less stress on serving day.
  • If your phyllo shell cracks during baking, don't panic—the curd will hide the damage, and imperfection is always more interesting than flawlessness anyway.
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